Smoked Cuban Mojo Pork

Incredible meal alert! The combination of a tangy Cuban mojo marinade and the consistent, smoky heat from a Kamado Pellet Joe is a guaranteed success for a delicious and tender pork shoulder. Smoked Cuban Mojo Pork is a crowd pleasing show stopper!

Instructions

1. 01

   Place the following ingredients into a food processor or finely dice with a knife: Garlic/1/2 Cilantro/Onion/Serrano Pepper (with Seeds). Blend all items together.

2. 02

   Mix in the following ingredients with the above to complete the marinade: Orange Juice/Lemon Juice/Lime Juice/Olive Oil/Cumin/Oregano/Salt.

3. 03

   Combine and place the Pork Shoulder in the marinade and store in refrigerator enclosed for 4hr up to 24hrs. The citrus will help to tenderize and infuse flavor into the meat. Reserve 2-3tbs of the marinade in a non contaminated container. This will be used for plating presentation.

4.  

   

5. 04

   Pre-heat the Kamado Joe (I used the Pellet Joe) to 275 degrees.

6. 05

   Place the meat on the grill and cook indirect heat for 2hrs. Targeting internal temp of 140-145 degrees.

7. 06

   Once internal temp is reached 140-145 degrees increase the heat to 300 and allow to crust the outside for approx. 30min and 170 degrees internal. The goal of this cook is to still be slice temperature. No harm to surpass but the meat will begin to shred beyond the 180 degree mark. Pull meat and allow to rest for approx. 10 min.

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9. 07

   Combine all Cuban Beans ingredients and place in a sauce pan over medium heat. Allow to simmer and stir occasionally.

10. 08

    Slice the meat and apply reserved marinade as supporting condiment.

11. 09

    Plate the dish with Cuban Beans, White Rice and Sliced Mojo Pork & Marinade. Garnish with fresh cilantro and Sliced Oranges (I used Blood Oranges for presentation).

12. 10

    Enjoy and Cheers!

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